I have two eggplants from the garden that need a purpose in life other than to be purple and beautiful. I chose a Thai eggplant / basil stirfry.


1 tablespoon vegetable oil
1 bunch basil, leaves picked from the stem
1 tablespoon sugar
2 cloves garlic, chopped
2 tablespoons fish sauce (or soy)
2 eggplants chopped
2 chili peppers

Chop garlic and slice chili peppers. Pick the leaves from the stem of the basil.

Heat the wok (or pan) over high or medium high. Add oil, chili peppers and garlic.

Stir until the garlic turn golden brown. Add eggplant and stir.

Add a cup of water and cover the wok with a lid. Keep the lid closed until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready.

Add fish sauce and sugar and stir.










Add basil and quickly stir to heat the basil, so that it retains it color.

Turn off heat immediately.











Serve hot with rice.

The eggplant was silky, the basil adds a lovely bright licorice flavor, and the chilis provide a nice little glow. Highly recomended!
Until next time eat well and keep digging.

The Gastronomic Gardener